Effect of Fish Attributes and Handling Stress on Quality of Smoked Arctic Char Fillets
ABSTRACT: Arctic char hatched at 6.5 and 9.5 °C and later divided into large, medium, and small size groups were assigned to processing (1) without handling stress, (2) immediately after handling stress, (3) at 24 h after handling stress, and (4) at 48 h after handling stress. Stress reduced gut wei...
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Online Access: | http://dx.doi.org/10.1111/j.1365-2621.2003.tb14114.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2003.tb14114.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb14114.x/fullpdf |
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crwiley:10.1111/j.1365-2621.2003.tb14114.x 2024-06-02T08:01:27+00:00 Effect of Fish Attributes and Handling Stress on Quality of Smoked Arctic Char Fillets Jittinandana, S. Kenney, P.B. Slider, S.D. Mazik, P. Bebak‐Williams, J. Hankins, J.A. 2003 http://dx.doi.org/10.1111/j.1365-2621.2003.tb14114.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2003.tb14114.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb14114.x/fullpdf en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 68, issue 1, page 57-63 ISSN 0022-1147 1750-3841 journal-article 2003 crwiley https://doi.org/10.1111/j.1365-2621.2003.tb14114.x 2024-05-03T11:30:47Z ABSTRACT: Arctic char hatched at 6.5 and 9.5 °C and later divided into large, medium, and small size groups were assigned to processing (1) without handling stress, (2) immediately after handling stress, (3) at 24 h after handling stress, and (4) at 48 h after handling stress. Stress reduced gut weight and muscle a* value, increased muscle L* for the 9.5 °C group, decreased muscle L* for the 6.5 °C group, and increased fillet weight loss after brining. Fillets from the stressed, 9.5 °C group absorbed more brine, increasing salt and ash content of smoked products. A 24‐h stress recovery decreased total‐ and water‐phase salt. Fish hatched at 9.5 °C appeared to be more sensitive to handling stress than fish hatched at 6.5 °C. A 48‐h stress recovery increased gut weight and enhanced muscle L*. Article in Journal/Newspaper Arctic Wiley Online Library Arctic Journal of Food Science 68 1 57 63 |
institution |
Open Polar |
collection |
Wiley Online Library |
op_collection_id |
crwiley |
language |
English |
description |
ABSTRACT: Arctic char hatched at 6.5 and 9.5 °C and later divided into large, medium, and small size groups were assigned to processing (1) without handling stress, (2) immediately after handling stress, (3) at 24 h after handling stress, and (4) at 48 h after handling stress. Stress reduced gut weight and muscle a* value, increased muscle L* for the 9.5 °C group, decreased muscle L* for the 6.5 °C group, and increased fillet weight loss after brining. Fillets from the stressed, 9.5 °C group absorbed more brine, increasing salt and ash content of smoked products. A 24‐h stress recovery decreased total‐ and water‐phase salt. Fish hatched at 9.5 °C appeared to be more sensitive to handling stress than fish hatched at 6.5 °C. A 48‐h stress recovery increased gut weight and enhanced muscle L*. |
format |
Article in Journal/Newspaper |
author |
Jittinandana, S. Kenney, P.B. Slider, S.D. Mazik, P. Bebak‐Williams, J. Hankins, J.A. |
spellingShingle |
Jittinandana, S. Kenney, P.B. Slider, S.D. Mazik, P. Bebak‐Williams, J. Hankins, J.A. Effect of Fish Attributes and Handling Stress on Quality of Smoked Arctic Char Fillets |
author_facet |
Jittinandana, S. Kenney, P.B. Slider, S.D. Mazik, P. Bebak‐Williams, J. Hankins, J.A. |
author_sort |
Jittinandana, S. |
title |
Effect of Fish Attributes and Handling Stress on Quality of Smoked Arctic Char Fillets |
title_short |
Effect of Fish Attributes and Handling Stress on Quality of Smoked Arctic Char Fillets |
title_full |
Effect of Fish Attributes and Handling Stress on Quality of Smoked Arctic Char Fillets |
title_fullStr |
Effect of Fish Attributes and Handling Stress on Quality of Smoked Arctic Char Fillets |
title_full_unstemmed |
Effect of Fish Attributes and Handling Stress on Quality of Smoked Arctic Char Fillets |
title_sort |
effect of fish attributes and handling stress on quality of smoked arctic char fillets |
publisher |
Wiley |
publishDate |
2003 |
url |
http://dx.doi.org/10.1111/j.1365-2621.2003.tb14114.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2003.tb14114.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb14114.x/fullpdf |
geographic |
Arctic |
geographic_facet |
Arctic |
genre |
Arctic |
genre_facet |
Arctic |
op_source |
Journal of Food Science volume 68, issue 1, page 57-63 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2621.2003.tb14114.x |
container_title |
Journal of Food Science |
container_volume |
68 |
container_issue |
1 |
container_start_page |
57 |
op_container_end_page |
63 |
_version_ |
1800745825277575168 |